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Korean Anchovy Stock

I’ve been cooking more Korean cuisine these few months. So I started to make my own Korean anchovy stock from scratch. This is a versatile soup stock and can be used as a soup base for Japanese (it is similar to dashi stock) and Chinese cooking as well.

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I usually prepare the soup stock in advance (the night or the weekend before) and store it in either the fridge or freezer, so that on the actual day of cooking, I can whip up any dish in no time at all.

The difference between home-made and instant soup stock available at the supermarkets is that the home-made version tastes more natural and wholesome, without MSG. So it’s worth the effort to make your own soup stock whenever there’s time.